Apricot Glazed Strawberry Galette
I have the perfect Spring dessert recipe for you; an Apricot Glazed Strawberry Galette. This rustic pastry features fresh juicy strawberries wrapped up in a flaky, buttery crust and glazed with a sweet and tangy apricot marmalade. The apricot glaze adds a subtle hint of tartness, creating a perfect balance of flavors. So while Spring is in full bloom, take advantage of the seasonal fruits and go make this recipe.
One thing I love about galettes is that they look fancy but with little effort. You don’t even need to arrange the strawberries in an intentional way. Simply letting them peak out of the folded over crust makes for a beautiful presentation. In addition the apricot glaze gives the strawberries a nice sheen and the crust a golden brown finish. So if you are looking for a dessert recipe that has rustic elegance yet isn’t fussy, this is the one.
Before we get started, here are a few things to keep in mind when making this Apricot Glazed Strawberry Galette:
- My favorite pastry dough to use is this one. It is fairly easy to make since I use a food processor. But if you would like, you may use a store bought pie dough instead.
- The strawberries will release juices while baking. This is perfectly normal and adds to the flavor of the galette. However, you might want to place a baking dish or foil under the galette to catch any drips and make clean-up easier. Also carefully transfer your galette unto your serving dish while it is still hot. This is to avoid it from sticking to the bottom of the baking dish when it cools.
- This one requires patience! The galette needs to cool almost completely to allow the juices to thicken before you slice into it. This will make for a neater slice and reduce any chance of the juices running.
- Finally, this isn’t mandatory but it would be a shame to serve this without ice cream. So make sure you add some vanilla ice cream to your grocery list when you are buying the ingredients for this galette.
Apricot Glazed Strawberry Galette
Ingredients
- 1 pie crust store bought or homemade
- 1 pound strawberries washed and sliced
- 3 tbsp sugar
- 1 tsp zest
- 2 tbsp corn starch
- 1/3 cup apricot jam
Instructions
- Preheat the oven to 375ºF. Roll out your pie crust into a circle (it doesn't have to be perfect). Grease a baking sheet or pizza pan (one without holes) and place your crust on it.
- Add washed and sliced strawberries to a bowl. Follow with sugar, lemon zest and corn starch then mix until fully combined.
- Melt apricot jam in the microwave for about 15 to 30 seconds or until runny.
- Spread a third of the apricot jam in the middle of the crust where you will layer the strawberries. Leave about 2 to 3 inches untouched.
- Layer the strawberries in the center of the crust over the apricot jam leaving about 2 to 3 inches of crust uncovered. Glaze the strawberries with another third of the apricots.
- Fold the edge of the crust over the strawberries. Glaze the top of the crust with the remaining apricot jam.
- Bake in the oven to bake for 35 to 45 minutes or until the crust is golden. Let it cool to room temperature or about 1-2 hours. Serve with a scoop of ice cream.
